$165.00 HKD
ULTRA-TEX® 8 is a high-performance cold water swelling modified food starch derived from tapioca. It...
$155.00 HKD
USDA Organic sunflower lecithin Acts as an excellent emulsifer for baked goods, dressings and more...
$260.00 HKD
Mix of starch and texturizers to use replacing the egg in the batter, once dissolved...
$460.00 HKD
Carbohydrate (bacterial fermentation of corn starch). Shares all the characteristics of Xanthan Gum but with maximum...
$280.00 HKD
THICKENING AGENTS: a thickener is a texturizer that allows us to obtain more or less viscous...
$335.00 HKD
Cold foam stabilizer.Properties: Helps to mount the preparation.How to use: Dissolve cold.Application: Any liquid or semi-liquid preparation.Elaborations: Cold foams...
$500.00 HKD
Gelburguer(burger binder) has an agglutinating and sticky function, leaving no taste, which will allow you...
$395.00 HKD
By Jordi Bordas
‘Inulin has a neutral flavor and its sweetness is practically imperceptible, which meets all the requirements to be part of our basket of essential ingredients’
""Controlling water is a priority when it comes to creating a recipe. In recipes such as crémeux, mousses or compotes, which contain watery ingredients or that require to be frozen, this water control becomes critical. With one or several crossed techniques we can control the water but depending mainly on ingredients with high dry extract such as fats or sugars. After a long process of research, the ingredient which has best adapted to the needs mentioned is inulin, a non-digestible carbohydrate consisting basically of linear chains of fructose. It is present in many vegetables, fruits and cereals. The main extraction is made from the root of chicory. Thanks to our ice cream master and friend Antonio Sirvent, we have discovered this ingredient, which represents great technical and nutritional advances in the creation of recipes. Inulin marks the future of patisserie, which, in our view, demands to be tastier, healthier and lighter.
Technically, inulin is a perfect ingredient: it is formed by almost 100% dry extract, has a great capacity for water uptake, a minimum sweetening power and adopts a texture and palatability very similar to that of fats. In addition, it provides stability during the freeze-thaw process, slightly lowers the freezing point and inhibits the growth of water crystals.""
Inulin is being used in food processing, due to its starch-like properties (keep in mind that according to European legislation, inulin is not a food additive.
Inulin can be used as a substitute for flour, without adding flavor and with a texture and palatability very similar to that of fats.In addition to these properties, it is interesting to note that the metabolism of inulin provides 1.5 kcal.
For all these reasons, in numerous products, especially dairy products and ice cream, inulin is used to replace fats.
